Paneer Tikka Sashlik and Dip Recipe

I have a very close friend from Kerala and her sister sent me this recipe to try, this was probably over a year ago and I kept putting it off as I thought I don’t think this will taste great…I was so wrong!!

Since this is not one of my recipes I have copied the exact recipe, and also linked it to the video so you can watch the great Chef Kunal Kapur make this.

I have added some of my photos when making this, but you will notice my sauce isn’t as green as I didn’t use any green chilli and added more masala instead.

Ingredients

Marinade

• Paneer – 500 gms
• Salt – ½tsp
• Chilly powder – ½tsp
• Onion & peppers diced – 2 cups
• Chaat Masala – a generous pinch
• Wooden skewers – few

Tempering

• Hung curd – ½cup
• Salt – to taste
• Ginger garlic paste – 2 tsp
• Coriander Chopped – handful

For Dip

• Mustard oil – 4 tbsp
• Carom Seeds (ajwain) – 2 tsp
• Green chilly chopped – 2 tsp
• Ginger chopped – 2 tsp
• Gram flour (besan) – 1 tbsp
• Organic Turmeric – 3/4 tsp

• Cut the paneer into 1.5”x1.5” cubes. Sprinkle salt and chilly powder and keep paneer in a warm place for 15min. If paneer releases any water remove it.

• In a separate bowl whisk together hing curd, salt, ginger garlic paste and chopped coriander. In a separate pan heat mustard oil to high heat. Immediately add ajwain, green chilly and ginger, stir for few seconds. Turn off the heat and add besan and turmeric. Stir for a minute or till besan turns into a light brown colour. Immediately add this tempering to the curd marinade and whisk it.
• Apply this marinade on the paneer, diced onions and peppers. Using wooden skewers, alternatively skewer paneer cube, onion & pepper cube and repeat. Do this till all of the paneer is used. Heat a grill pan & lightly oil it. Place the skewer and cook on all sides till it gets a good colour. Remove sprinkle chaat masala and serve.

• Note – you can soak the wooden skewers in water for 2 hours before using them. This way they will not burn while cooking.